Tag: plantbased
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Double S’mores Emoji Cupcakes by Megan
My daughter made these for fun last weekend – s’mores cupcakes with mini emoji s’mores on top. The vegan chocolate cupcakes have a graham cracker base. The super cute emoji cupcakes are almost too adorable to eat!
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Baked Falafels with Cucumber Tomato Salad
Falafels are made from ground up chickpeas (garbanzo beans), fava beans, and spices like parsley, garlic, cumin, and coriander. They’re traditionally deep-fried, but baked falafels taste delicious too!
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Roasted Root Vegetables
You can pair this with a soup or heartier entree. I used a yam, some turnips from the farm, and brussels sprouts. Other root or winter vegetables would work well too for this dish of roasted root vegetables – like onions, carrots, or potatoes.
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Teriyaki Tofu Stirfry
Sometimes a body just wants some veggies, and fast! When you get that craving, this teriyaki tofu stirfry is a great recipe to reach for.
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Candied Orange Peel
Why throw orange peels out when you can reuse them into something as yummy as candied orange peel?
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Homemade Blueberry Sauce
I make this pretty often on weekends to go with pancakes, crepes, French toast, or whatever else we decide to whip up. It takes less than 10 minutes to make the sauce.
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Five-Layer Dip
This recipe for five-layer dip comes from my stepmother-in-law in Canada. It’s a crowd-pleaser, super easy to make, and nutritious too!
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Homemade Ciabatta
This homemade ciabatta took a lot of time but it did come out crusty on the outside and chewy on the inside, as expected. Worth the effort!
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Chocolate Chip Banana Bread
This one is moist and scrumptious, and based on a breakfast I enjoyed at a retreat center once. It’s also a great way to use up leftover bananas. A freshly baked best banana bread never lasts long around here!
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Grandma’s Bread and Butter Pickles
Whenever I had lunch at my British Grandma’s house, there was always a dish of bread and butter pickles on the table.